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1
In a large bowl with an electric mixture beat large eggs, with cup sugar until the mixture is thick and light.
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2
Add sour cream, butter, and vanilla and combine the mixture well.
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3
In a bowl sift together flour, double-acting baking powder, salt and add the mixture to the sour-cream mixture, 1 cup at a time, stirring after each addition until the dough is just combined.
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4
With a wooden spoon stir in more flour, 1/4 cup at a time, until the dough begins to leave the sides of the bowl.
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5
(The dough will be sticky.)
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6
Turn the dough out onto a surface sprinkled generously with flour, dust it with more flour, and roll or pat it out 1/3 - inch thick.
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7
Let the dough rest for 15 minutes.
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8
With a 2 1/2- inch cutter dipped in flour cut out rounds.
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9
With a 1-inch cutter dipped in flour cut out the centers from the rounds, reserving them, and cut 1-inch rounds, reserving them, from the scraps.
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10
(The doughnuts will be tough if the dough is rolled again.)
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11
In a large deep fryer heat 3 inches vegetable shortening or vegetable oil to 365 degrees and in it fry the doughnuts, 4 at a time, for 1 minute on each side, or until they are golden brown, transferring them with a skimmer as they are fried to paper towels to drain.
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12
Fry the doughnut holes, 8 at a time, for 45 seconds on each side, or until they are golden brown, transferring them with the skimmer as they are fried to paper towels to drain.
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13
In the top of a double boiler set over simmering water combine milk, butter, and vanilla and heat the mixture until the butter is melted.
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14
Add gradually sugar, beating, and beat the glaze until it is smooth.
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15
Dip donuts and holes, 1 at a time, in the glaze, turning them to coat them, and transfer them with tongs to a rack set over waxed paper to dry.
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16
If desired, the doughnuts may be left unglazed and dredged in granulated sugar, shaking off the excess.
